Easy Chicken Tacos

Ingredients

Ingredients

• 4 boneless, skinless chicken thighs
• 3 garlic cloves, grated
• 1 lime, juiced
• lime wedges (for serving)
• 1 tbsp vinegar-based hot sauce
• 1 tsp onion powder
• 4 tbsp vegetable or avocado oil
• salt and black pepper
• 8 corn or flour tortillas, warmed
• minced onion and cilantro (for serving)
• guacamole, salsa verde, pico de gallo or pickled vegetables (optional)

Instructions

1. Mix the chicken, garlic, lime juice, hot sauce, onion powder, 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon cracked black pepper in a bowl and toss to combine, making sure the chicken is thoroughly coated in the mixture.
2. Heat the remaining 2 tablespoons oil in a 12‑inch cast‑iron skillet or other large heavy‑bottomed pan over medium‑high. Add the chicken in a single layer and cook until browned and edges begin to crisp, 6 to 8 minutes per side.
3. Using tongs or a fork, move the chicken from the pan to a cutting board.
4. Adjust heat to medium‑low, carefully add ½ cup water and scrape up the browned bits with a wooden spoon or spatula; keep the skillet over medium‑low while you proceed with the next step.
5. Cut the chicken into bite‑sized pieces and return to the skillet. Toss to coat in the pan sauce and cook, stirring frequently, for 3 more minutes; turn off heat.
6. Serve straight from the skillet with warm tortillas, onions and cilantro and your choice of additional toppings.